More Great Recipes: Condiment, Sauce | Salsa

RED SALSA


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

8 good-sized Roma tomatoes
1/4 medium-sized onion
4-6 dried chile japonés* pods
salt to taste


Take the dry chile pods, break them into a few pieces, and soak in a small bowl of water for at least half an hour before using them. You may dispose off the seeds upon braking making the chiles somewhat milder. Cut out the cores of the tomatoes and either quickly drop in boiling water or roast slightly in an oven, let them cool down and peel off the skins. Finely blend the chiles with their water, the tomatoes and the onion, salt to taste. Done! It should yield about 1 1/2 pints to 2 pints of salsa.


*Chile japonés is a small, thin ~3-5 inch long red variety of chile with a sharp, fast heat and a light smoky flavor that lingers on for just a little bit, but tapers off soon.


These recipes were passed on to me as part of a friend's collection.


Pairs Well With


Notes

Really good on a quesadilla, also very tasty on top of a couple of eggs for breakfast when you want more spice to start the day, finally excellent alongside some chopped onions and shredded dry meat (Mexican carne seca) in scrambled eggs.

These recipes were passed on to me as part of a friend's collection.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7662 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana